I always find my week runs so much smoother when all the planning is done ahead of time, and with a busy week that is key. I'll share my meal plan with you (just dinners) and maybe it will help you kick start your planning too!
Sunday: Crescent Chicken, mashed potatoes, green beans.
Monday: (busy soccer night) soup, homemade bread. (I'm going to try to get 3 loaves of homemade sour dough bread made this week.)
Tuesday: Spiral Pepperoni Pizza Bake, salad, garlic bread.
Wednesday: (busy church night) Hamburgers with veggie tray and chips.
Thursday: Salad bar
Friday: Still working on this. It's Eli's birthday dinner and he is having a little trouble deciding what he wants to do!
Saturday: French Dip sandwiches, Monterrey Jack Cheese soup.
We don't have dessert every night but this weekend we will be indulging a bit as we celebrate two birthdays. Eli wants a Star Wars birthday cake but for my mother in law I think I will make my sweet friend Teresa's Cream Puff Dessert. It's a best loved dessert here!
Now that I have the planning part done, I simply make a grocery list from these recipes of anything I need from the store. Once I have everything I need on hand, this week should run very smoothly! (smile!) Here are some of the recipes just in case you want to try them....
1 pkg refrigerator crescent rolls
2 cups chopped cooked chicken
1 cup shredded cheddar cheese
1 can cream of chicken soup
1 can of milk (using soup can)
Preheat oven to 350 degrees. Prepare soup using milk and set aside. Separate crescent rolls. Spoon chicken and cheese onto each crescent; roll and seal to enclose filling. Place in a 9x13 baking dish. Pour soup over rolls. Bake uncovered for 30 minutes. Yummy!
SPIRAL PEPPERONI PIZZA BAKE
1 pkg (16 oz) spiral pasta
2 lbs ground beef
1 large onion, chopped
1/2 tsp garlic salt
1/2 c. Parmesan cheese
4 cups (16 oz) shredded mozzarella
1 pkg (3 1/2 oz ) sliced pepperoni
1 tsp. salt
1/2 tsp pepper
2 cans (15 oz) pizza sauce
1/2 tsp Italian seasoning
2 cups milk
Cook pasta according to package directions. Meanwhile cook beef, onion, salt and pepper over medium heat until no longer pink; drain. Stir in the pizza sauce, garlic salt and Italian seasoning; remove from the heat and set aside. In a small bowl, combine the eggs, milk and Parmesan cheese. Drain pasta; toss with egg mixture. Transfer to a 3 quart baking dish. Top with beef mixture, mozzarella cheese and pepperoni. Cover and bake at 350 degrees for 20 minutes. Uncover; bake 20-25 minutes longer or until golden brown. Delicious!
TERESA'S CREAM PUFF DESSERT
(we LOVE this!)
1 cup water
1/2 cup butter
1 cup all-purpose flour
1 pkg (8 ounces) cream cheese, softened
3-1/2 cups of cold milk
2 pkgs (3.9 ounces each) instant chocolate pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
1/4 cup chocolate ice cream topping
1/4 cup caramel ice cream topping
1/3 cup chopped almonds
- In a large saucepan bring the water and butter to a boil over medium heat. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add the eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
- Spread into a greased 9x13 inch baking dish. Bake at 400 degrees for 30-35 minutes or until puffed and golden brown. Remove to a wire rack to cool completely.
- For filling, beat the cream cheese, milk and pudding mix in a large bowl until smooth. Spread over puff; refrigerate for 20 minutes.
- Spread with whipped topping; refrigerate until serving. Drizzle with the chocolate and caramel toppings; sprinkle with almonds. Refrigerate leftovers. Yield: 12 servings.
Have a blessed Sunday!